STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Blackberry Ice Cream

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Great recipe from Coastal Living.”
READY IN:
1hr
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a large Dutch oven.
  2. Whisk in half-and-half.
  3. Bring to a boil, stirring constantly, over medium-high heat.
  4. Slowly whisk about 4 cups of hot mixture into beaten egg.
  5. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
  6. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
  7. Stir in vanilla; chill 8 hours or overnight.
  8. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
  9. Cover and chill 8 hours, stirring occasionally to dissolve sugar.
  10. Stir in lemon juice.
  11. Stir berry mixture into custard mixture.
  12. Pour into container of a 4-quart ice-cream maker.
  13. Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
  14. Scoop into serving bowls; garnish, if desired.
  15. Makes 1 gallon.
  16. Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
  17. Let pan remain in ice-water bath, stirring often until room temperature; chill.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: